200 g (7 oz) brisket of beef
1.25 litres (2 1/2 pt) 5 cups water
2 tsp salt
6 allspice berries
6 black peppercorns
1 small chicken weighing 1.2 kg (2 1/2 lbs)
200 g (7 oz) leeks
200 g (7 oz) carrots
4 oz (100 g) celeriac
3 small onions
3 tbsp (1 1/2 oz) 40 g butter
2 tbsp plain flour (All purpose)
2 egg yolks
6 tbsp double/thick) cream
2 tsp lemon juice
1.25 litres (2 1/2 pt) 5 cups water
2 tsp salt
6 allspice berries
6 black peppercorns
1 small chicken weighing 1.2 kg (2 1/2 lbs)
200 g (7 oz) leeks
200 g (7 oz) carrots
4 oz (100 g) celeriac
3 small onions
3 tbsp (1 1/2 oz) 40 g butter
2 tbsp plain flour (All purpose)
2 egg yolks
6 tbsp double/thick) cream
2 tsp lemon juice
method
1. Wash beef, bring to the boil with water, salt and spices, skimming off scum as it forms. Simmer gently for 45 minutes.
2. Cut chicken in half, rinse it with giblets, add to meat and cook for an additional 45 minutes.
3. Meanwhile, clean and wash leeks, scrape and rinse carrots, peel and rinse celeriac; cut into large pieces. Peel and halve onions, add to soup with other prepared vegetables.
4. Cook vegetables for 30 minutes in soup.
5. Lift out beef and chicken and strain soup.
6. Slice cooked carrots and leeks and chop celeriac, discard onion.
7. Melt butter, sweat flour in it, gradually add stock and simmer for a few minutes.
8. Remove chicken meat from carcass, cut up and return to soup with vegetables, putting beef and giblets aside to be used elsewhere.
9. Beat egg yolks with cream, thicken soup with this mixture and season to taste with salt and lemon juice.
2. Cut chicken in half, rinse it with giblets, add to meat and cook for an additional 45 minutes.
3. Meanwhile, clean and wash leeks, scrape and rinse carrots, peel and rinse celeriac; cut into large pieces. Peel and halve onions, add to soup with other prepared vegetables.
4. Cook vegetables for 30 minutes in soup.
5. Lift out beef and chicken and strain soup.
6. Slice cooked carrots and leeks and chop celeriac, discard onion.
7. Melt butter, sweat flour in it, gradually add stock and simmer for a few minutes.
8. Remove chicken meat from carcass, cut up and return to soup with vegetables, putting beef and giblets aside to be used elsewhere.
9. Beat egg yolks with cream, thicken soup with this mixture and season to taste with salt and lemon juice.
serving amount
serves 4
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